This artichoke dip was originally posted in April of 2010, and has remained a consistent reader favorite as well as a party staple in my home. You will never regret giving this recipe a try! – Updated July 2015 with printable recipe and a more Pinterest-friendly image.

A while ago, I posted another recipe for artichoke dip, but let me tell you – this one blows that one out of the water.

This artichoke dip is thicker and richer, thanks to the cream cheese, and it also has a zing of flavor from the seasonings I added. This one is also grain-free (the other one used flour as a thickener). Plus, it has yummy spinach swirled throughout it. Score!

Spinach artichoke dip has always been one of my favorite appetizers to order in restaurants, but I basically never order it anymore because it’s always served with chips/bread/crackers. This artichoke dip is just as awesome as the restaurant varieties (well, more so because you know exactly what you’ve put in it) and since it’s in my own kitchen, I can eat it with whatever I’d like.

Cheese crisps are a great “cracker” for scooping it up, and it’s also great with carrot sticks, celery, strips of raw bell peppers, or any number of other goodies.

Another great thing about this artichoke dip is that it can be made very quickly by microwaving the ingredients sort-of-separately, mixing, then broiling in the oven. If you have more time and want fewer steps in preparation though, you could just mix everything together and then throw it in the oven at 350 degrees Fahrenheit for 30-45 minutes or until it’s heated through.

5 from 5 votes

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A-Freaking-Mazing Artichoke Dip

This is the best artichoke dip you'll ever make. It's quick and easy, and everyone loves it.

I’m sure you could do it that way – you wouldn’t get the nice bubbly top, but most of the cooking is just heating the ingredients through. I’m not sure how long it would take, but when everything is warm it’s done.

Can’t wait to try this recipe. My wife and I en.joy cooking together She will love this! I’ll pick up the ingredients on my home tonight and we’ll eat it while we cook!
Btw, can we use whipped cream cheese? I have an eight oz. container at home.
Using it would make mixing it much easier.
Many thanks.
Jim Maloney

Awesome dip! I had most of the ingredients at room temp and broiled for about 15 minutes and it was great! Made it for dinner and have been “testing” it with all my roasted veggies that I dont think I’ll have room to actually eat it for dinner. Thanks for a great dinner idea!

I put it in a fine-mesh colander and squish it down with my hands in the sink to squeeze out the water. Doing it in a tea towel over the sink would work too… it doesn’t have to be DRY but it needs to not be soggy.

[…] again that’s for the whole bowl, of which I had about 1/3 leftover! This recipe for Spinach-Artichoke Dip was terrific paired with bread or vegetables. I liked that it was rich-tasting, but not greasy like […]

[…] and prosciutto, which sounds delicious, but give me spinach artichoke dip any day. I followed this recipe, but instead of mozzarella cheese I added shredded parmesan reggiano. It adds another level of […]

Not so amazing. Made it exactly as recipe says. My family was excited to try it but that quickly fizzled and it sat in my fridge the rest of the week. Perhaps altering the recipe like others did may help.

I made this for a party, didn’t broil it, just put it in a small crockpot for serving. I used some yogurt mixed with the sour cream, this dip is delicious. Absolutely will make again. For those concerned about spices and how much artichokes, it really doesn’t matter, add spices to your own taste and same with the artichokes and spinach. I used one 14.65 oz. can of artichokes, and it seemed plenty to me. The jars are usually smaller than the cans. Thanks for the recipe!

I made this dip for my Christmas Eve family gathering and what a hit. I didn’t use spinach and I added about a 1/2 cup of Parmesan cheese. I baked it about 15 minutes at 350, then put it under the broiler to brown the cheese. I will keep this on the yummy appetizer list!

I wondered the same thing, but just went with it. I used two reg sized cans, like a regular veg can whatever that is. Was afraid it would be too much, but it wasn’t. Someone else said they used more spinach and less artichokes, so I don’t think you can go wrong. It’s more of a “throw it” together recipe, I think.

you’re absolutely right – i make this with a LOT more spinach 1 16 oz bag squeezed dry (to sneak more veggies in my family’s diet) course that’s nixed by the extra cheese i put in here (fresh parm & pepper jack!) – the combination of different cheeses is great; plus sometimes, i reserve part of the batch and keep it in the fridge to have “fresh” dip ready and waiting later – great for game days and also holidays.

Just eyeball it. I was more careful with the garlic salt, because I didn’t want to ruin it by being too salty and actually just shook a little bit of garlic powder in too. You can be pretty generous with the chili powder because of the cream cheese. I am a “need a measure” person too. Just not a go with it cook, makes me nervous, but it turned out great.

[…] I made this dip yesterday to take to card night at our friends’ home. Even though I was told that it wasn’t truly a snack b/c it involved a vegetable, we only took about a third of it back home. It was really easy to make (just dump all the ingredients in a dish, mix well, and bake) and quite tasty. The only thing I’d change is to swap the amounts of artichoke and spinach (just personal preference). Oh, and don’t be afraid to be generous with the chili powder. I added a good amount but could hardly taste it; the cheese and sour cream really help to balance out the heat of the chili powder. Head on over to Joyful Abode for the recipe. […]

[…] A-Freaking-Mazing Artichoke Dip recipe & photo courtesy of: Joyful Abode You have got to try this artichoke dip!!! I doubled the recipe, not knowing how much it actually would make. But honestly it’s a good thing I did!! There were 7 adults & 3 kids at the gathering, and we had just a small bit leftover. I served it with Stacey’s Pita Chips…. YUM YUM YUM. It’s creamy and delicious. Now I will admit, the best I’ve ever had is still Carrabba’s but this is a really good alternative that I can make at home. I’m hoping to play around with it & turn it into a pasta dish with maybe grilled chicken. Thoughts??? […]

Hi guys! I haven’t tried this for I have a recipe of my own, but I buy really good roasted garlic Alfredo sauce and add about a cup, along with some parmesan cheese. the Alfredo sauce makes it even more unbelievably creamy! this recipe looks delish, i’ll have to try the addition of chili powder, i love the stuff! Also pita chips are wonderful with it and good old tortilla chips as well!

[…] Spinach-Artichoke Dip – i crave this stuff. it’s really delicious and creamy! we often have an “appetizer meal” on Sundays, so i will serve this up with a big platter full of a beautiful rainbow of red & green peppers, carrots and different crackers for dipping. you can easily double the spinach as it cooks down. this would be a great dish to bring to a party or serve as an easy snack for guests! […]

I made this dip for my NFL playoff party this weekend and it was FAB!!! Best artichoke dip EVER! You could eat it with a spoon….and I did!! I loved it so much, I shared it on my blog. I will be linking it back to you! Thanks!

A-freaking-mazing is right! I just made this for dinner and OMG I am just blown away. This was great! Only change I made was I added a bunch of chopped cooked chicken breast. I cooked the chicken in a cast iron skillet in bacon fat (my favorite way, keeps it moist) and then once everything was mixed, I returned it back to the skillet with the leftover grease and the browned bits and cooked it a little that way. Threw on a cheddar jack shred mix and some fresh grated parmesan.

Even my KIDS ate their veggies with this! I served it with cut up celery, carrots and turnips, and some grain-free sesame/sunflower crackers. Simply phenomenal. I think I’ve gotten more awesome recipes from your blog than anywhere else.

[…] could easily change up this recipe, too. Perhaps by adding Emily from Joyful Abode‘s “A-Freaking-Mazing Artichoke Dip” instead of sliced cheese or doing some sort of sauce or paste over the top. You could also […]

[…] could easily change up this recipe, too. Perhaps by adding Emily from Joyful Abode’s “A-Freaking-Mazing Artichoke Dip” instead of sliced cheese or doing some sort of sauce or paste over the top. You could also […]

You absolutely may post it to the FFF stuff. 🙂 Just make sure to say it's by Emily Chapelle at http://www.JoyfulAbode.com in both (and link from the website too). Spinach is coming in this week's baskets, right? Perfect timing!

Made this tonight – yum! Even though I left it in the oven a bit too long and it was kinda dry, it tasted fabulous. I prepared all sorts of stuff to dip in it… raw veggies, the cheese crisps (also yum!) and baked tortilla chips for my non-primal husband. I'll definitely make this again.

Thanks for stopping by, Kelly! I really hope you like them if you try them – I can't imagine NOT liking them though. yum, yum. The chili powder was a last-minute whim and I'm glad I put it in. It definitely added a kick.

You're so welcome, and thank you for commenting to let me know you're enjoying it! 🙂 I really hope you like the dip – it sure reminds me of “restaurant style” spinach artichoke dips. But like you said, Primal. Win!

Prior to checking this out, my all time fave artichoke dip was that found at Houston's Restaurants. This looks like a close cousin, but Primal, so it goes on my To Do list pronto! Thanks for continuing to share these great treats!

WOW – I make something almost identical in ingredients except without the cream cheese – 1 cup mayo, 1 cup sour cream and then as you do. Have not thought to add spinach before but that is an awesome idea!

Are you “counting carbs”? I don't “count” anything anymore… much simpler to just eat real nutrient-dense foods and listen to your body. But I'm not trying to lose weight either. I might count carbs if I were trying for weight loss…

OMG that looks SO freakin' delicious! Great recipe and simple to make–always a plus!

I can only imagine the cosmic explosion of dipping your amazing cheese crisps into this! WOW!

PS I love how you named your crisps Zero-Carb, which makes me chuckle because I still see so many people eating up the low-fat and zero-calorie hype. They would be so confused by your Zero-Carb! But Zero-Carb is legit! 🙂

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Hi! I'm Emily Chapelle, and this is my family. Over the last few years, I've worked hard to simplify and streamline my homemaking, so that I can spend more time, energy, and focus on the people who really matter most.

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